Cucumber Pickles and Red Onion

Directions

1. 1Wash the cucumbers well, cut thinly with a knife or food processor, salt, and place on a tray (with a net or grid), and let stand for about 1 hour.
2. 2Remove the salt, and dry the cucumbers with a napkin.
3. 3Cut the onion into rings, and place in the previously sterilized bottles.
4. 4In a small saucepan, bring to boil, water, cider vinegar, brown sugar, salt, bay leaf, cinnamon, coriander seeds, and mustard seeds. Stir well, and heat only until the sugar melts.
5. 5Let cool to room temperature, and add the cucumber and onion.
6. 6Refrigerate for about 2 weeks without opening.
7. 7The longer they stay in the bottles, the better the taste.